What are some good seasonal Fall food ideas?

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Answered by: Hillary, An Expert in the Seasonal American Fare Category
Finally, Fall has arrived! No sooner did the first leaf of the season fall than I found myself hopping into my favorite search engine, and looking up some of the coziest, tastiest recipes of the season. From hearty beef stews to delicious roasted veggie medleys, this list has something for everyone. Here are two of my favorite seasonal Fall food ideas!

First and foremost, I think any list of Fall food favorites would be sorely lacking without a traditional beef stew. This one I enjoy based largely on the fact that it’s super easy to put together, and incredibly delicious after a long, hard day at the office. Heads up, this recipe requires a slow cooker!

Easy Slow Cooker Beef Stew

Here’s what you’ll need:

1 lb. Cubed beef (This can be the pre-cubed kind, or a roast you’ve cut up yourself.)

1 lb. Carrots (Cut into approximately 1 inch pieces.)

1 lb. Red potatoes (Cut into approximately 1 inch pieces.)

1 Yellow onion (Quartered so you can easily fish it out later – unless you really like onion, in which case, cut it the same size as everything else.)

1 Cup red wine (Try not to use anything you wouldn’t drink.)

1 Cup water

1 Bay leaf

2 Tablespoons minced garlic

Salt & pepper

The beauty of this recipe is that you just toss it all into a slow cooker, set it on high for about 4 hours (or low for 8, depending on how much time you have), and voila! A perfect, easy recipe for those cold Fall evenings. This recipe is great served with a crusty sourdough bread, and serves about 4-6 people depending on serving size, and how hungry everyone is. This recipe keeps in the fridge for up to 4 days, and freezes well. Make this ahead for an easy, low/no effort dinner to replace that last minute pizza order!

Next up is a delicious, warm Roasted Veggie and Quinoa Salad served with an herby, balsamic dressing. This is great for a weekend when you’ve got a little more time on your hands, but can also be done during the week with the right prep!

Roasted Veggie and Quinoa Salad

Here’s what you’ll need:

1 lb. Brussle sprouts

1 lb. Carrots

2 Red bell peppers

1 Red onion

2 Sweet potatoes

4 Tablespoons balsamic vinegar

3 Tablespoons olive oil

Dried Italian herbs

Salt & pepper

3 Cups tri-color quinoa, cooked

Cut all veggies into bite size pieces (about 1 inch or less in size), and place them on a baking sheet. Drizzle some olive oil, a bit of balsamic, salt, and pepper, and roast in the oven on high heat, at about 400 degrees) for 20-30 until all veggies are cooked through, and brussle sprouts and carrots are slightly caramelized. Toss with cooked quinoa and serve with a drizzle of balsamic vinaigrette. This warm veggie dish is super healthy and so delicious! This recipe serves about 4-6 people, and keeps in the fridge for up to a week.

These are just a couple of quick, easy, seasonal Fall food ideas. What are your favorites?

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